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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Wednesday, March 7, 2012

Creamy Mashed Potatoes, prepared in the usual manner, then tossed with cheese, baked and topped with more cheese. That's some cheesy goodness there y'all!

Cheesy Baked Mashed Potatoes

It's been a gorgeous spring week here in south Mississippi, just gorgeous. What? You say it's winter still? Well, not in the Deep South! We never have much of a winter to speak of down here anyway. Basically there are one or three quick overnight freezes, just about enough to brown over everything, but the next day it's likely to be in the 70s. I noticed in my Google reader one blogger disappointed about having too much snow and the very next blog, about having no snow. What's the winter been like your way?

The mild weather, added to my own procrastination - something that I am very good at in these older years of mine these days - and I really haven't had enough time to give you very many wintery, comfort foods - not that I need cold weather to enjoy those really. You're liable to see me post a casserole in the heat of the summer, simply because I wanted it! Yeah, even in the heat of south Mississippi, because that's the way I roll. I cook what I want, when I want it, and I don't let Mama Nature interfere.

Praise the Lord for modern air conditioning is all I can say about that, and by the way, did you know that a Florida doctor actually invented air conditioning? Sure did! I found that out in a little documentary video, You Don't Know Dixie. Seems we southerners have invented quite a few things Americans all across the country enjoy and that's a pretty cool video if you're so inclined to know that sort of stuff.

This potato casserole might fall in that comfort category - well, it certainly does for me. Unlike many southern bloggers, you don't see so much in the way of sweets on my site as you do savory dishes, and potatoes are certainly one of the many carbs I crave after. This is just a little way to fancy up a pot of mashed potatoes really, but everybody will smile like you made them feel special when they show up with all their cheesy goodness on your supper table.

I used my newly acquired electronic pressure cooker to prepare the potatoes. I've been trying a few things here and there that I am sure will find their way on my site at some point, even though they may not appeal to but a handful or two of y'all who happen to own an electronic pressure cooker. That barbecue chicken pictured with the potatoes was actually cooked in my new pressure cooker also, and I can already tell you one thing for sure about it. It's my new favorite way to prepare a fresh whole chicken to have cut up chicken for a casserole, just sayin'.

Anyway for the potatoes, I peeled and cut them into chunks, place them in the pressure cooker with 2 cups of warm water and 2 teaspoons of the bacon drippings. Depending on your cooker, it'll take about 10 minutes or so to come up to pressure and starting actually cooking, but then the potatoes cook up in about 6 minutes. You do a quick release, then drain them and mash them as usual. Not really a huge time saver time I guess for a small recipe like this, but still pretty cool.

Speaking of cheesy goodness... I realize that we southerners do tend to overdo the bacon and cheese thing, piling on far more than really what is needed, but it's just so darned tasty! I only use 2 slices of bacon and one cup of cheese here, but hey, I am not above adding a little more of both at times myself, so go right ahead and use what you like. If loving cheese, like loving bacon, is wrong, well, I don't wanna be right! And I apologize if that song is stuck in your head right about now.

Mama didn't use much evaporated milk when I was growing up because we always had fresh milk delivered to our door by the Borden's milk man, who ironically must not have been much older than me as a teenager, because he now delivers Schwan's frozen foods in my neighborhood. Small world. I've taken to keeping a few cans in my pantry here lately though because it seems to add a bit of extra creaminess to potatoes. You can, of course, use good ole milk, half and half, or if you're feeling particularly indulgent, some heavy cream.

I used an 11 x 7 ceramic baker here - gotta love that naturally non-stick thing - but a 1-1/2-qt. baking dish should work just fine too. If you're baking this for a church supper, potluck or a hearty eating family, go ahead and double it. Here's how to make them.

For more of my favorite ways with mashed potatoes, visit my page on Pinterest!

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Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

I love mashed potatoes fixed this way, or any way for that matter! I can really overdo it when it comes to mashed potatoes.We have had no snow, just 1 evening with about 1/4 inch.We've had a warm winter, but not so warm that I couldn't make my beloved soups! I do like a bit of cold weather though; I always hope it will kill some of the bugs.

Was just watching the news today & they were talking about how warm a winter it has been virtually everywhere. They are already talking about bad mosquitoes this spring/summer due to there not being enough hard freezes to kill off the eggs. Ugh. The gnats about carry us away as it is!

This recipe looks yummy and is making me hungry right now! I want to thank you again for your awesome recipes and let you know that today your Chicken Dumpling Casserole is a feature on my blog at www.praycookblog.com

Oh yeah Dana, those are great additions for a potato casserole for sure! This dish is really just a dressed up mashed potato - typically the only add-in for it is the cheese, but you know, I just had to include a little bacon!

Isn't that funny? I don't buy from him these days because my big freezer is usually already full, though I have in the past. He's actually the one who recognized me. I still see him tooling on by in his yellow truck some days.

This looks yummy. I made something similar Sunday, mashed red potatoes, butter, added Hidden Valley Ranch Dressing and milk, and real bacon bits. Oh was it good...Have you tried cream cheese with chives and potatoes yet? I use it potato soup or mashed, it is awesome. Gina... I don't have a profile, :(

Hi Gina & welcome! I do use sour cream in my mashed potato casserole & some of the basic ingredients you'll find in Ranch dressing too. I agree that it's a great addition. I can only imagine how good those chive potatoes are in a soup for sure - yum!

You know it sure could have been Dalton! I'm sure the routes were pretty small back then. He kinda had that boyish look of a Spencer Tracy or Mickey Rooney Boy's Town era. We used to get those Charles Chips at our law office back in the day. You can actually still purchase them online at their site - I bought some for Christmas last year!

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Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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